Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

This creamy, very flavorful gluten-free pumpkin pie has a nutty, delicious almond flour crust and a creamy, honey-sweetened filling. I typically try recipes 2-3 times before I feel I can publish them here (or before I give up on them). In the case of this gluten free pumpkin pie, I’ve made so many attempts that my husband started calling me “Monica” – remember the “Friends” episode where she makes 22 batches of chocolate chip cookies in an attempt to “make the best chocolate chip cookies in the world?”

So yes, I worked very hard on this one, but the result is amazing. And the good news: it’s actually easier to make an almond flour pie crust than to make regular flour crust – there’s no need to roll the dough or to worry about overworking it. Overworking elongates the gluten strands, creating a tough crust, but this is not a concern with gluten free crust.

Gluten Free Pumpkin Pie
Prep and Cool time
Cook time
Total time
Recipe type: Dessert, Gluten-Free, Primal/Paleo
Yield: 8 slices
  • 1 teaspoon coconut oil for the pie plate
  1. Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
  2. Prepare the crust: In a medium bowl, use a fork to whisk together the egg, salt and honey. Add the almond flour and mix with a fork, then with your hands until dough forms. Transfer the dough to the prepared pie plate and flatten it with your hands, pressing it into the bottom and halfway up the sides of the pie plate. Do not pre-bake the crust.
  3. Prepare the filling: In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, honey, cinnamon and vanilla and whisk until well-incorporated. Sift the coconut flour into the mixture, whisking it in, then stir in the coconut milk.
  4. Using a rubber spatula, transfer the filling to the prepared pie crust. The filling will go fairly high, higher than the crust, almost reaching the top of the pie plate.
  5. Bake until the center appears set and a toothpick inserted in it comes out just a little moist and free of batter, about 75 minutes. Check the pie after 45 minutes and loosely tent the edges with strips of foil if they seem to be getting too dark. I find that I don't need to do that, mostly because the filling reaches so high that the edges of the crust are not exposed.
  6. Cool the pie 2 hours on a cooling rack, then cover with plastic wrap and refrigerate 2 hours before slicing and serving. When ready to slice the pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp cake knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up - almond flour pie crust is not as sturdy as regular pie crust, so slice and serve with care.
  7. To store leftovers, cut the entire pie into slices, and place the slices in a sealed container of your choice on paper towels to absorb moisture. This will ensure the crust doesn't get soggy. Replace the paper towels daily. Mine lasted this way for 4 days, and the last slice was just as good as the first.
Nutrition Per Serving
Serving size: 1 slice; Calories: 296; Fat: 19g; Carbohydrates: 25g; Sugar: 18g; Sodium: 92mg; Fiber: 5g; Protein: 9g

Gluten free pumpkin pie

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